1. Preheat oven to 400° F. Line baking pan with parchment paper.
2. In a medium bowl mix, garbanzo, oil, 1/8 teaspoon each salt and pepper. Transfer to baking pan. Roast 25 minutes or until golden brown and crispy. Remove from oven and cool.
3. In a medium shallow pan, bring water to rolling boil. Add asparagus and cook 2 minutes until bright green and tender-crisp. With slotted spoon, remove from pan. Transfer to bowl of ice water. Cool 5 minutes and drain.
4. In a small bowl, whisk olive oil, lemon juice, garlic, Za’atar seasonings, 1/4 teaspoon salt and 1/8 teaspoon pepper.
5. In a large salad bowl arrange: romaine hearts, green peppers, asparagus, cherry tomatoes, red onion, cucumbers, mint, radishes, roasted garbanzo and dill.
6. Serve drizzled with Za’atar vinaigrette and garnished with pistachios.
- 11.5 g Total Fat
- 1.7 g Saturated Fat
- 0 mg Cholesterol
- 465 mg Sodium
- 21.2 g Total Carbohydrates
- 5.6 g Fiber
- 4.5 g Sugar
- 5.5 g Protein
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Nutritional Information
- 11.5 g Total Fat
- 1.7 g Saturated Fat
- 0 mg Cholesterol
- 465 mg Sodium
- 21.2 g Total Carbohydrates
- 5.6 g Fiber
- 4.5 g Sugar
- 5.5 g Protein
Directions
1. Preheat oven to 400° F. Line baking pan with parchment paper.
2. In a medium bowl mix, garbanzo, oil, 1/8 teaspoon each salt and pepper. Transfer to baking pan. Roast 25 minutes or until golden brown and crispy. Remove from oven and cool.
3. In a medium shallow pan, bring water to rolling boil. Add asparagus and cook 2 minutes until bright green and tender-crisp. With slotted spoon, remove from pan. Transfer to bowl of ice water. Cool 5 minutes and drain.
4. In a small bowl, whisk olive oil, lemon juice, garlic, Za’atar seasonings, 1/4 teaspoon salt and 1/8 teaspoon pepper.
5. In a large salad bowl arrange: romaine hearts, green peppers, asparagus, cherry tomatoes, red onion, cucumbers, mint, radishes, roasted garbanzo and dill.
6. Serve drizzled with Za’atar vinaigrette and garnished with pistachios.